Simple Coconut Curry Sauce

If you don’t like vegetables, I’ll still love you. Less than Oprah, more than black licorice, and maybe equal to white chocolate. But love, all the same.

The thing to keep in mind about vegetables is, they can be finessed and fancied in any way you like. If when you think of produce you see nothing but baby carrots, celery sticks, boiled brussels sprouts, and that god awful gassy smell of freshly steamed broccoli, I’ll put it gently and say: you’re missing out.

Try making sauces to coat your vegetables, try roasting them for deeper flavor, try stir-frying in a wok, heck, dip ’em in chocolate if you feel so obliged. This is a judgment free zone after all.

Here’s how I pack the most flavor into a vegetable dish: Coconut Curry Sauce. I find it absolutely delicious because of its complexity and depth, being all at once sweet, salty, smoky, and toasted.

And the beauty of such a simple and exotic sauce is that you can make it in a small saucepan in under 10 minutes and then toss it with vegetables, chicken, fish, tofu, chocolate…just about anything really. I used it to dress up a plain pan of sauteed vegetables, but now I’m teetering dangerously close to the chocolate idea. Remember what I said about judgment-free zones.

Simple Coconut Curry Sauce

The beauty of such a simple and exotic sauce is that you can make it in a small saucepan in under 10 minutes and then toss it with vegetables, chicken, fish, tofu, chocolate...just about anything really.

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34 thoughts on “Simple Coconut Curry Sauce”

I had a great dinner last night that followed this guideline (vegetables, kick-ass sauce) and I was sort of kicking myself for not doing it more often. No more! 6 points plus for a giant bowl of deliciousness? Yes please.

Mine was: 2 carrots cut into long skinny spears roasted at 400 for 15 minutes, then add one head of cauliflower cut into small-medium florets, roast 10 minutes, toss, roast 6-8 minutes. Then the sauce was just a tahini-lemon-garlic-s+p sauce, but I added some chopped capers which was quite fantastic!

I realize if I just have vegetables in the fridge, I WILL do fun things with them, and sauces (curry-coconut, tahini, peanut, etc.) are a great way to make them more fun and to transition them from side dish to full meal.

I love coconut and I love curry. It feels like a match made in heaven, or in my mouth.

And when it comes to veggies, my husband prefers them any way but “raw.” He claims he doesn’t like to eat something that tastes like he just pulled it up by the root out of our backyard. I’m thinking this sauce will be a good addition to some of my veggie recipes to keep it from tasting too, shall we say, “earthy.”

your blogs looks great. i will keep reading and learning new things! thanks! i bought a can of coconut curry sauce from Target and i didnt know what to do with it, but now i know that i can just cook some chicken breast and veggies and pour the sauce over it!
:)

Love the idea! I’ve been eating a lot of veg’s lately and most of the time it’s the raw crunch variety. I love curry and I’m not sure about coconut milk but am willing to give it a try. Got to expand the horizons! :)

I love this sauce! And the idea of dressing up veggies is a theme in our house too… while I’m happy with veggies in any form, my husband usually needs some convincing. And curry coconut should do the trick!

ryi: trader joe’s has an 8 veggie combo in the refrigerated veggie section, if you have one near to you….the combo includes red and grren cabbage, carrots, jicama, bell pepper redishes and celery (everything is chopped and ready to include in recipes, over rice or just steamed and eaten!!! enjoy!)

This was amazing! I made the full recipe and put it on my veggies (too much for the amount of veggies I made). I am so thrilled with this recipe since I never know what kind of sauce/seasoning I should put on my mixed veggies. And the fact you added Sriracha makes me all kinds of happy! Thanks for the great recipe.

Yum! I’m making this tonight to go over brown rice, roasted butternut squash, steamed kale and chickpeas. I’m a huge fan of “the bowl” recipes, and they require a good sauce. This looks like just the thing!

This comment much overdue, considering I bookmarked this recipe almost a year ago, HOWEVER. I have made this literally dozens of times — with veggies, chicken, and salmon — and I am obsessed. I go a little heavier on the curry powder and sriracha (I like it spicy!), but the recipe as-is is fantastic. Bravo, and thank you for making something so flavorful easy, too!

My husband and I absolutely love this recipe! We have used it with chicken breast, some type of beef (LOL!) and tofu! I have also added the veggies I used to make a veggie broth to the sauce as well and it is awesome. Thank you so much for this website. I look forward to exploring it more.